Semmelknoedel - German Bread Dumplings
Semmelknödel are traditional German bread dumplings, made from stale bread rolls soaked in milk, combined with eggs, and seasoned with fresh herbs. Often served alongside hearty dishes like stews, roasts, or creamy mushroom sauces, these dumplings are a great way to use leftover bread and bring authentic Bavarian flavors to your table.
Ingredients
- 8 stale bread rolls about 400g, cut into small cubes
- 1 1/2 cups hot milk about 350ml
- 1 medium onion finely chopped
- 2 tbsp butter for sautéing the onions
- 2 tbsp fresh parsley chopped
- 2 large eggs
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 1/4 tsp ground nutmeg
Instructions
- Place the cubed bread rolls in a large mixing bowl. Pour the hot milk over the bread, stir to combine, and let it soak for about 15 minutes until the bread is soft.
- In a skillet, melt the butter over medium heat. Add the chopped onions and sauté until they are soft and translucent, about 5 minutes. Remove from heat and allow to cool slightly.
- Add the sautéed onions, fresh parsley, eggs, salt, pepper, and nutmeg to the soaked bread mixture. Mix thoroughly until all the ingredients are well combined.
- With damp hands, form the mixture into 8-10 round dumplings, ensuring they are compact.
- Bring a large pot of salted water to a gentle simmer (not boiling). Carefully place the dumplings into the water and cook for about 15-20 minutes, or until they float to the surface and are firm to the touch.
- Remove the dumplings with a slotted spoon and serve hot.
Notes
Bread choice: Traditional Semmelknödel use stale white bread rolls, but you can experiment with different types of bread like pretzels, rye, or pumpernickel for added flavor.
Consistency: If the mixture is too wet, add breadcrumbs to absorb excess moisture; if too dry, add a little more milk until you reach the desired consistency.
Herbs: Fresh parsley is a classic addition, but feel free to add chives or thyme for a twist.
Serving suggestion: Semmelknödel are perfect with Rahmschwammerl (creamy mushroom sauce), Sauerbraten (German pot roast), or alongside roasted meats.
Leftovers: Leftover dumplings can be sliced and pan-fried in butter for a delicious side dish the next day!
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